These kid friendly meatballs sneak in hidden veggies (twice!), and are perfect for baby-led weaning, picky toddlers, and big kids too!
- 2 lbs ground meat of choice (I like to use a mixture of half and half. In this particular recipe, I used ground turkey and ground bison)
- 1 cup panko (whole-wheat, gluten-free, Italian, etc)
- 2 eggs
- 1 cup shredded parmesan cheese
- 1 box frozen spinach (CHOPPED, not whole)
- 1 jar marinara sauce
- Seasonings of choice (i.e., a smidge of Italian seasoning, dried parsley, and kosher salt)
- 1 pouch veggie puree (optional)
- Set oven to 400 degrees. Microwave frozen spinach according to directions. Combine in a large bowl, add panko, and allow spinach to cool off.
- After spinach has cooled off, add your ground meat(s) of choice to the bowl, along with your desired seasonings.
- Add 2 eggs to the mixture.
- Add parmesan cheese to the mixture.
- Using your hands, combine thoroughly! Add a glug of olive oil if needed to moisten it up. Make sure everything is mixed very well.
- Form into golf-ball sized meatballs. Place meatballs onto 2 rimmed baking sheets fitted with wire racks, or into 2 greased muffin tins.
- Bake for 14 minutes, flipping once. In the meantime, heat a large skillet over medium heat with a splash of olive oil. Add the marinara sauce to the skillet. After meatballs have baked for 14 minutes, remove from oven. Just before adding meatballs to sauce, add the veggie puree to the marinara. Finally, add meatballs to the marinara/veggie puree mixture.
- Toss everything together just long enough to coat and combine. Allow to cool, and let your kiddos dig in!
- If you go larger with the size of the meatballs, add to the cooking time. If you go smaller, subtract from the cooking time.
- Ensure that the meatballs come to an internal temp of 165 degrees.
- The brand of puree I would recommend adding to your marinara sauce is called Serenity Kid Pouches (affiliate link)
- Method: Oven
Keywords: kid friendly, kid recipes, baby led weaning, toddler recipes